A carregar...
Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1...
Na minha lista:
| Publicado no: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8277173/ https://ncbi.nlm.nih.gov/pubmed/34291214 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e24 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|